Recipe: Zinfandel-Chile Jam (blender)

ZINFANDEL-CHILE JAM

2 tablespoons vegetable oil
1 small onion, finely chopped
1/2 cup ancho chile powder
1 teaspoon ground cumin
2 garlic cloves, minced
1 1/2 cups red Zinfandel wine, divided use
1 1/2 cups water
3/4 cup balsamic vinegar
3/4 cup black currant preserves
1/2 cup packed dark brown sugar
2 tablespoons tomato paste
kosher salt and freshly ground pepper

Heat the oil in a medium saucepan over moderate heat. Add the onion and cook, stirring occasionally, until golden, about 5 minutes.

Add the chile powder, cumin and garlic and cook over low heat, stirring frequently, until lightly browned, 5 minutes.

Add 1 cup of the wine and cook over moderately low heat, stirring, until the mixture is thick, 5 to 6 minutes.

Whisk in the water, balsamic vinegar, preserves, brown sugar, tomato paste, 2 teaspoons of salt and 1 tablespoon of pepper. Cook over moderately low heat, stirring frequently, until reduced to 3 cups, about 50 minutes.

Whisk in the remaining 1/2 cup of wine and simmer over high heat for 5 minutes. Let cool.

Scrape the jam into a blender and puree until smooth. Transfer to a jar and refrigerate.

MAKE AHEAD:
The jam can be refrigerated for up to 2 weeks.

Makes 3 cups
From: Michael Lomonaco
Source: Food & Wine magazine, July 2000